How to make fish cakes rolled with Vietnamese coriander, unique, delicious and simple at home

GĐXH - Fish cake is a dish used as a snack or in daily meals. Check out the recipe for making fish cake wrapped in Vietnamese coriander, a unique dish that you can eat forever in the following article.

How to choose fresh, borax-free fish cakes

For unprocessed fish cakes, when buying, you should choose fish cakes that are bright pink and white, and when touched, they feel sticky and not powdery. Avoid buying fish cakes that are slimy, have soft meat, and have an unpleasant odor.

To ensure more hygiene, you can buy fresh fish and ask the seller to scrape the fish meat to take home or do it yourself at home.

Ingredients for making fish cakes rolled with Vietnamese coriander

8 pieces of fish cake; 1 bunch of Vietnamese coriander; 1 green mango; 3 star fruit; 3 tablespoons of chili sauce; 2 cloves of minced garlic; 230 ml of cooking oil; 2 tablespoons of sugar; 1 tablespoon of fish sauce.

How to make fish cakes rolled with Vietnamese coriander

Raw material preparation

Buy Vietnamese coriander, pick the young shoots, wash thoroughly and drain. Peel the mango and star fruit, wash, drain and slice thinly.

Ingredients for making fish cakes rolled with Vietnamese coriander.

Make sauce

Place the pan on the stove, add 2 tablespoons of cooking oil to the pan. Wait for the oil to heat up, add garlic and fry until fragrant. Then, add chili sauce, 1 tablespoon of fish sauce, 2 tablespoons of sugar to the pan and stir well until the mixture in the pan thickens, then turn off the stove.

Fried fish cakes

Put another pan on the stove, turn on medium heat, add about 200ml of cooking oil to the pan. Wait for the oil to heat up, add the fish cakes and fry until both sides are slightly golden brown, then remove and drain the oil.

When eating, you will roll the fish cake with Vietnamese coriander or use rice paper to roll the fish cake and Vietnamese coriander and then dip it in chili sauce.

Finished product

So the fish cake rolled with Vietnamese coriander is done. When eating, you will roll the fish cake with Vietnamese coriander or use rice paper to roll the fish cake and Vietnamese coriander and dip it in chili sauce.

At this time, you will feel the chewy texture of the fish cake, the characteristic spicy taste of Vietnamese coriander, the sour taste of mango and green mango mixed with the sweet and salty spicy taste of chili sauce, extremely delicious.

Source: https://giadinh.suckhoedoisong.vn/cach-lam-cha-ca-cuon-rau-ram-la-mieng-cuc-ngon-va-don-gian-tai-nha-172250709232921335.htm